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Recipe Name: French Market Beignets Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 36

1 Dry yeast
1/4 Cup(s) Very warm water
1/4 Cup(s) Sugar
1/2 Teaspoon(s) Each salt and nutmeg
1 Egg, beaten
3/4 Cup(s) Canned evaporated milk
2 Tablespoon(s) Vegetable oil or shortening
3 1/2 Cup(s) All-Purpose Flour
Makes about 36Oil for frying Powdered sugarDissolve yeast in the water,
add sugar, seasonings, egg, evaporatedmilk, oil, and flour. Beat well
until smooth. Cover with plastic wrapand let rise in a warm place until
doubled.Punch down, knead 4 or 5 times, and roll into a long, 18
by-12-inchrectangle 1/8-inch thick. Cut into rectangles 3 by 2 inches,
coverlightly with plastic, and let rise again about 20 minutes.Heat oil
in a wok or heavy skillet to 365 F and fry 2 or 3 at a timeuntil the
beignets puff and turn golden brown on both sides. Drain onpaper
towels. Drop them in a paper bag filled with powdered sugar andshake
until coated. Serve hot.I Hear America Cooking From the collection of
Jim VorheisFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 65
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 7.1mg
Sodium: 7.8mg
Potassium: 30.9mg
Carbohydrates: 11.2g
Fiber: <1g
Sugar: 2g
Protein: 1.8g

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